7.205
28 (Thu) July 2016
Shrimp Fried Rice
2.5
by me
at home
-One Serendra, Taguig-
with the family
Getting back into the groove, cooking for the family, my favorite kind of thing as a (virtual) homemaker : hodgepodge dishes that use up leftover bits in the fridge.
TIP : shredded/minced lettuce* works wonders in both fried rice and ramen/ramyeon.
* which will wilt, and that’s okay — for those readers who seemed concerned by wilting lettuce in a recent post on steak and salad (see 7.187 Steak with Pan Gravy over Romaine).
I made the same thing for lunch today from leftover cold rice! But (a) corn in my fried rice is a weird no-no for me, just a pet-peeve; (b) I agree 100% I adore wilted lettuce pieces in my ramen and fried rice. I toss it in with many of my quick stir-fries and it adds a great little bite and texture to each dish. Good way to sneak in veggies for people who don’t like them too!
(a) don’t necessarily like corn as an ingredient per se (i’d probably prefer frozen peas), but we often have leftover corn-on-the-cob, which i love to cut by shaving down the stalk, then adding to either fried rice or curries.
(b) i learned to do it by watching chinese friends use lettuce in this way, but i’ve never seen koreans do it. maybe you’ve had similar international influences?